This treasury of recipes from the members of the Association of Nepalis in the Americas represents the best authentic Nepali cuisine. From festival dishes to simple everyday favourites, the recipes included here reflect the many facets of Nepal's colourful and diverse cultures. Nepali food, which is simple to prepare and subtle in flavour, is influenced by the cuisines of both India and Tibet. Here are recipes for all the elements of a full-course Nepali meal: appetizers, soups and lentils, vegetables, meats, pickles and chutneys, rice and bread, and desserts. The most commonly used flavourings include cumin, red and green chillies, garlic, ginger, Szechwan pepper, cilantro, and scallions. Special cooking methods and ingredients unfamiliar to a Western audience are fully explained.
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